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Guinness pudding with Whisky cream

Soaking the fruit in Guinness really plumps it up and gives a rich, dark pudding without the bitterness of brandy or rum

  • Prep: 30 mins
    Cook: 6 hrs
    Plus overnight soaking
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 469
  • Carbohydrates 85
  • Saturated Fat 7
  • Sugar 70
  • Protein 6
  • Fat 13
  • Fibre 3
  • Salt 0.66

Nutrition per serving

  • Calories 469
  • Carbohydrates 85
  • Saturated Fat 7
  • Sugar 70
  • Protein 6
  • Fat 13
  • Fibre 3
  • Salt 0.66

Ingredients

  • 140g raisins
  • 140g sultanas
  • 140g currants
  • 140g dates, chopped
  • 50g mixed peel
  • 1 large Bramley apple (about 125g), peeled and finely chopped
  • 250ml Guinness Extra stout
  • zest 1 orange
  • zest 1 lemon
  • 100g cold butter, plus extra for the basin
  • 100g dark muscovado sugar, plus 2 tbsp
  • 100g fresh white breadcrumbs
  • 50g self-raising flour
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 2 eggs, beaten

Tip

Jane says...
I’d normally leave whisky and Guinness to those made of sterner stuff, but a chaser of soft-whipped whisky cream is the perfect foil for my Guinness pudding. You can, of course, use any kind of stout, but then ‘whisky and stout pudding’ just doesn’t have the same ring to it. Soaking the fruit in Guinness really plumps it up and gives a rich, dark pudding without the bitterness of brandy or rum.

Method

  1. Mix the dried fruit and apple, then add the Guinness, orange and lemon zests and stir. Cover and leave overnight to soak. Butter a 1.25 litre/2 pint pudding basin, then spoon in 2 tbsp dark muscovado sugar. Turn the bowl at an angle, jiggling the sugar around as you go to coat the inside of the bowl.

  2. Mix the remaining dry ingredients in a large bowl. Grate the butter, then add to the bowl along with the eggs and fruit, and stir well. Spoon into the basin and level the top.

  3. Take a sheet of foil about 30cm long, cover with a same-size sheet of greaseproof paper and butter the paper. Fold a 3cm pleat in the

  4. Sit the pudding on a heatproof saucer in a saucepan, then pour in just-boiled water to come halfway up basin. Cover and steam for 6 hrs, topping up water occasionally. Re-cover with fresh paper and foil and store in a cool place. To reheat, steam for 1 hr or microwave, without foil, for 10 mins on Medium.

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